- 1-1/2 cups dried chopped apricots
- 1 cup orange juice
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg, lightly beaten
- 2 tablespoons vegetable oil
- 3/4 cup finely chopped Georgia pecans
Lightly grease a 2-quart microwave-safe Bundt pan with vegetable oil.
Combine apricots and orange juice in a 4-cup glass measure. Microwave, uncovered, on high for 3 – 4 minutes, or until tender. Drain the orange juice and reserve 1/2 cup. Reserve the apricots.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir in the reserved orange juice, milk, egg and oil until just blended. Stir in the pecans and apricots. Spread the batter in the prepared pan.
Place the pan on a microwave-safe trivet or inverted saucer. Microwave on high for 8 – 9 minutes, rotating the pan a quarter turn two times. A toothpick inserted in the center of the bread should come out clean. Remove the pan from the microwave and let it stand on a wire rack for 10 minutes. Invert the bread onto the rack and let it cool completely before slicing.